Wednesday, January 27, 2010

Traditional peanut cookies

100gram roasted peanuts, finely ground
100g all-purpose flour
30g confectioners' sugar
30g castor sugar
75-100ml peanut oil

1 egg yolk, beaten (optional)

1.Preheat oven to 350 degrees F (175 degrees C).

2.Line baking sheets with parchment paper.

3.Combine together the peanuts, flour, corn flour, and confectioners'sugar in a large bowl until well-combined.

4.Make a well in the center of the peanut mixture.Slowly pour in the peanut oil and mix into a dough,slightly sticky dough.

5.Shape the cookie into a balls about 1/2-inch in diameter.

6.Place the balls on the prepared baking sheets, and brush each with egg yolk, if desired.

7.Bake in the preheated oven until the cookies are golden brown, 6 to 8 minutes. Let cool on racks.

***It is best to use groundnut oil for an aromatic nut flavour.

Vanilla Swiss Roll


3 Large Eggs

60g Castor Sugar
45g Flour
1/2 teaspoon baking powder (sifted with flour)
1/2 teaspoon vanilla essence
1/2 tablespoon ovallette

2 oz butter ~ melted (40g)

Method :

1. Place ingredients A in a mixing bowl. Beat on high speed for 7 minutes.

Lastly,(add in melted butter gradually)

2. Bake in a preheated oven at 170 C for 20 minutes.

3. Once baked, remove the cake from the tray onto a wire rack. Let it cool.

4. Turn the cake onto another piece of paper and spread the buttercream or fresh cream.

5.Slowly and carefully, roll the cake. Wrap in a clingfilm and keep in the refrigerator for the filling to set before slicing it.

If you can't find ovallete,you can omit this ingredient.

scoop out 1 tbsp of flour and add in 1tbsp cornflour in the dry ingredient.